Polish dumplings, pierogi, come together with an Italian tomato sauce made hearty with sauteed onions, for a soulful dish either nation might embrace. Have it with equally soul-stirring wines, picking from among these three.
Make this: Pierogi in Tomato-Onion Sauce
Heat 2 tablespoons olive oil in large skillet; add 1 sliced onion. Cook over high heat, stirring, until starting to brown, about 5 minutes. Add 1 can crushed tomatoes, 1 1/2 teaspoons dried marjoram and 1/4 teaspoon each salt and pepper. Reduce heat to medium. Cook, stirring occasionally, 20 minutes. Add 12 fresh or frozen pierogi to the sauce. Reduce heat to low. Cook, stirring once or twice, until pierogi are cooked through, about 4 minutes for fresh, 10 minutes for frozen. Serve, sprinkled with grated Parmesan cheese. Makes: 4 servings
Recipe by Carol Mighton Haddix
Drink this
By sommelier Michael Taylor of Del Frisco’s Double Eagle Steak House, as told to Michael Austin:
2014 Feudi di San Gregorio Falanghina del Sannio, Campania, Italy: From the southwest coast, where tomatoes are plentiful, this is a white born to enhance the flavor of a good red sauce. The dish is rustic and simple, and requires a wine of a similar working class background. This falanghina has aromas of almond, white peach and zesty citrus, a white mineral core and acidity that will support the weight and texture of the potato in the pierogi.
2010 Ata Rangi Pinot Noir, Martinborough, New Zealand: New Zealand comes sort of close to bridging the gap between the New World and rustic grand cru Burgundy. In this wine, an earthy, forest floor mixes harmoniously with bright notes of Bing cherries and cranberries, backed by herbs and cola. Those bright fruit tones will bring together the caramelized onion and tomato in the dish while the earthy features will play up the marjoram and potato.
2010 Altamura Sangiovese, Napa Valley, Calif.: No red sauce dish is complete without a nice sangiovese, but this is not your grandfather’s Chianti. This one’s from California. With a slightly tawny brown color, typical of sangiovese, it exhibits aromas of tart cherry, leather and tobacco leaf. Surprisingly more full on the palate, the wine delivers elements of sweet plum, black cherry and cigar box, making it a decadent choice for this already hearty dish.
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